How to Make Mulligan's Stew

Mulligan's Stew, Mulligan Stew, Hobo Stew and Irish Stew are all similar concoctions based on similar ingredients and techniques. The term "Mulligan Stew" is said to have originated with the railroad bums in the early 20th century, and the person who cooked the evening's batch was called "the mulligan."
Mulligan's Stew is easy to prepare because it has no set list of ingredients. It is made with what you have at hand and is considered a penny pinching dish. This recipe should get you started, then you can create your own variations.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 to 3/4 lb. of meat per person (usually beef brisket)
• 1 potato per person
• 1 carrot per person
• 1 onion per person
• 1 small handful chopped parsley per person
• 1 medium can of tomatoes per person (optional)
• salt and pepper as desired
• water
• 5 qt. Dutch oven or similar pot

Prepare Your Ingredients

1. Cut the meat into bite size pieces. Do your best to cut across the grain for tender eating. This means that if you can see the muscle tissue running in one direction, you want to cut across it, perpendicularly. The thinner the pieces, the faster the cooking and the more tender the meat.

2. Prepare your vegetables. Peel the vegetables, if necessary. Cut them into bite-sized pieces. Try to keep the size consistent so that everything will be done in the same length of time.

3. Combine all ingredients in your stew pot. Add water to make the liquid come almost to the top of the ingredients. Set over medium heat. Bring to a boil, then reduce the temperature to maintain a very low simmer. Cook for as long as you have, at least an hour to combine the flavors well.

4. Serve in bowls or, to honor tradition, in the tomato cans. Bread or crackers make nice accompaniments.

Tips & Warnings

• Add or subtract any vegetables you like. This recipe is infinitely variable.
• Brown the meat first, for additional flavor. It isn't traditional, but it's good.
• Substitute other meats for the beef. Traditional substitutes are mutton (for Irish Stew) or chicken.
• This recipe also works well in a slow cooker.
• This stew tastes even better the next day, but keep it in a modern refrigerator to avoid food poisoning.

Resources

• Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises...
• The Best Soups & Stews
• Taste of Home: Casseroles, Slow Cooker, and Soups

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[sbarry77]

on 10/27/2009 wow this sounds great and great for the upcoming winter months! 5*